Savory Monkey Bread: 2 Ways are like its sweet namesake. It's a luscious treat that is so easy to prepare. A buttery pull-apart bread baked in a bundt pan with sauteed bacon and onion or black olive, mushroom, and pepper fillings tossed with chunks of flaky canned biscuits and cheese.
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You Are My Inspiration
I first came across a similar recipe to this Savory Monkey Bread from the Junior League of Lafayette's cookbook called Tell Me More. The stories of the Cajun people, along with these recipes, take me back. My mind fills with memories as I enjoy the kindred connection of home. I recommend Tell Me More for your library of cookbooks or as an excellent gift.
I threw together this Vegetable Bread one morning and took it to my Bible Study group. It was more of a success than I had anticipated. Well, I thought about how the recipe suggested using other ingredients, so I started experimenting.
I ended up with these two best versions. One is a bacon and onion filling, and the other (which is my favorite) is a black olive and mushroom combo. Because I know some of you may not care for black olives, like my husband, I decided to include both renderings in this recipe post. They are so good and will charge your kitchen's atmosphere with an inviting aroma. Just forewarning you!
For preparing the bacon and onion bread, you saute onions in bacon drippings. So yummy! It's essential to allow the filling to cool a bit before adding the cheese. The biscuits need to be cut up into small pieces to get lots of filling in between the chunks of bread. Then the filling and dough are tossed to coat before baking.
You can bake this as a loaf, but I baked mine in a small bundt pan. The Vegetable Bread recipe above uses 2 cans of biscuits in a regular-size bundt pan, but I like making smaller portions for our household of 2.
This bread keeps in the refrigerator and warms well in the microwave as leftovers. It also makes a great snack or appetizer.
The Second Version of Savory Mnkey Bread
The black olive and mushroom version is assembled much the same. Some green and red onions are sauteed in butter then the garlic, olives, and mushrooms are added with some Italian seasoning.
It's delicious, and I think it'll be perfect for Christmas with its beautiful red and green presentation. I like that it's quick to put together quickly and slip into a plastic bag to transport and/or give as a gift. I'll remind you about it next holiday season, ok?
More Recipes From Louisiana Woman!
- Savory Mini-Muffins, 3-Ways
- Cheesy Greek Bread
- Easy Spinach Bread
- Easy No-Knead Bread
- Iron Skillet Cornbread
Savory Monkey Bread: 2-Ways
A buttery pull-apart bread baked in a small bundt pan with either a sauteed bacon and onion or black olive and mushroom filling tossed with flaky canned biscuit pieces and cheese.
- Total Time: 45 minutes
- Yield: 16 ounce loaf 1x
Ingredients
With Bacon and Onion
- 4 slices bacon, diced
- ½ cup onion, chopped
- 2 cloves garlic, pressed
- 2 tablespoons salted butter
- ½ cup Italian Five Cheese
- 1 can flaky style biscuits, 10 biscuits
- 4 tablespoons salted butter
With Black Olive Filling
- ¼ cup red bell pepper, chopped
- ¼ cup green bell pepper, chopped
- 2 cloves garlic, pressed
- ¼ cup black or ripe olives, chopped
- ¼ cup mushrooms, chopped
- 1 teaspoon Italian seasoning
- ½ cup Italian Five Cheese
- 1 can flaky style biscuits, 10 biscuits
Instructions
Preheat oven to 350 degrees.
Bacon Filling
- Cook bacon in a saucepan until crisp.
- Remove bacon bits and place in a medium-sized bowl, leaving drippings in the pan.
- Cook onions in the drippings until soft and transparent, about 10 minutes.
- Add garlic to onions during the last few minutes of cooking.
- Remove from heat and stir in 2 tablespoons of butter until melted.
- Spoon the onion mixture into the bowl with the bacon bits.
- While the mixture is cooling, cut each biscuit into 9 small pieces.
- Add and stir the cheese into the bacon mixture.
- Add cut-up biscuits to the bacon filling and stir to coat the pieces of dough.
- Lightly spoon the biscuit pieces into a small bundt pan being careful not to pack them down.
- Bake for 25 minutes.
- Remove from oven and let it rest for a few minutes; then, pulling bread away from sides remove from pan and serve hot.
Black Olive Filling
- Melt butter in a medium saucepan.
- Saute peppers for about 10 minutes, adding garlic during the last few minutes of cooking.
- Add olives, mushrooms, and Italian seasoning to the saucepan and saute for a few more minutes.
- Remove the olive mixture to a medium-sized bowl and let cool.
- While the mixture is cooling, cut each biscuit into 9 small pieces.
- Stir the cheese into the olive mixture.
- Add cut-up biscuit pieces to the olive filling and stir to coat the pieces of dough.
- Lightly spoon the biscuit pieces into a small bundt pan, carefully not to pack them down.
- Bake for 25 minutes.
- Remove from oven and let it rest for a few minutes, then pulling bread away from sides, remove from pan and serve hot.
Notes
- There is no need to grease the pan because of the butter in the recipe.
- Be sure to let the filling cool a few minutes before adding the cheese.
- Double the recipe and bake in a regular size bundt pan.
- Use your imagination and add your favorite ingredients for the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.6 ounces
- Calories: 230
For more bread recipes on this site see Fool Proof Biscuit Making 101, Oatmeal Rolls, Easy Spinach Bread, and Iron Skillet Cornbread.
Bye-bye for now!
"When you can do the common things of life in an uncommon way, you will command the attention of the world."
George Washington Carver
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